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Cheddar-Stuffed Turkey Burgers with Peach Ketchup

Makes: 8 servings Yield: 8 burgers
Prep 30 mins Cook 20 mins
Cheddar-Stuffed Turkey Burgers with Peach Ketchup
Ingredients
  • 4  medium peaches, peeled, pitted, and cut up
  • 1/4  cup  sugar
  • 2  tablespoons  cider vinegar
  • 1  teaspoon  chili powder
  • 1/8  teaspoon  cinnamon
  •  Dash cayenne pepper
  • 2  pounds  ground turkey or ground beef
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2 - 3  ounces  white cheddar or Havarti cheese, shredded (1/2 to 3/4 cup)
  • 1  tablespoon  canola oil
  •  Leaf lettuce (optional)
  • 8  hamburger buns, split and toasted
  •  Additional peach slices (optional)
Directions

1. For Peach Ketchup, in a blender or food processor combine cut-up peaches, sugar, cider vinegar, chili powder, cinnamon, and cayenne pepper. Cover and blend or process until smooth.

2. In a large bowl lightly mix turkey with half of the Peach Ketchup, the salt, and black pepper. Divide into eight balls. Make an indentation in the center of each ball and fill with some of the cheese. Shape meat around cheese. Flatten into patties.

3. In a 12-inch skillet heat oil over medium heat. Add half of the burgers and cook about 5 minutes or until well browned. Turn and cook 5 minutes more or until no pink remains (165 degrees F). Repeat with remaining burgers.

4. Serve on lettuce-lined buns with additional peach slices and remaining Peach Ketchup.

Nutrition Facts (Cheddar-Stuffed Turkey Burgers with Peach Ketchup)
  • Servings Per Recipe 8,
  • cal. (kcal) 388,
  • Fat, total (g) 16,
  • chol. (mg) 97,
  • sat. fat (g) 5,
  • carb. (g) 35,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 15,
  • pro. (g) 26,
  • vit. A (IU) 389,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 505,
  • Potassium (mg) 464,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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